Southwestern Style Squash

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Southwestern Style Squash

 

Vegetarian/Vegan Friendly

 

2 Tablespoons olive oil

2 med. size yellow squash cut into sliced rounds apx. 1/8 inch thick

2 med. size zucchini squash cut into sliced rounds apx. 1/8 in.thick

2 med. ripe tomatoes peeled and chopped

1 med. onion chopped

2 cloves garlic chopped

Optional- two Jalapino peppers, veins and seeds removed-minced .You can

substitute minced green chilis to taste

1/4 teaspoon ground cumin

sea salt to taste

Juice of 1/2 lime

1 Tablespoon fresh chopped Cilantro as garnish

 

 

In a frying pan saute squash, onions and garlic just until slightly

limp. Apx. 5 minutes. Add tomatoes,chilis,cumin and salt. Simmer until

squash is tender- crisp, just a few minutes longer.

Remove from heat and stir in lime juice

Transfer to serving dish, garnish with finely chopped Cilantro and

serve at once.

 

Serve plain as a side dish or over cooked rice